When you arrive home tired and hungry after a long busy day, this easy one-pot stew featuring pantry-friendly dried pasta and cans of tomatoes and chickpeas can be pretty comforting. Serve with a crisp green salad.
- Portion size 4 servings
Ingredients
Method
In saucepan, heat oil over medium heat; cook carrots, onion and garlic, stirring occasionally, for about 7 minutes or until onions are softened and carrots are tender-crisp. Stir in tomatoes, breaking up with spoon.
Add water, dried Italian herb seasoning and hot pepper flakes; bring to boil. Reduce heat, cover and simmer for 15 minutes. Stir in chickpeas; cook for 15 minutes.
Increase heat to medium. Stir in pasta, salt and pepper; cook, covered and stirring often, for about 10 minutes or until pasta is tender but firm. Stir in vinegar. Serve sprinkled with cheese.
Nutritional facts <b>Per serving:</b> about
- Sodium 990 mg
- Protein 19 g
- Calories 496.0
- Total fat 12 g
- Cholesterol 5 mg
- Saturated fat 3 g
- Total carbohydrate 81 g
%RDI
- Iron 26.0
- Folate 3.0
- Calcium 19.0
- Vitamin A 195.0
- Vitamin C 42.0
